Happy Monday!! I am someone who actually loves a good Monday start. The weekends seem super chaotic and my house is always a mess! We have had a full house the last week with my sister in law staying a couple nights followed by my sweet sister, Grace! We also were hit with a "massive" snow storm - although, these NYC storms are a little weak compared to back home in Utah. Since we are on a health binge during the weeks , I'm happy to finally post this recipe! I try to cook low carb meals for dinner during the week - weekends are another story!
One of my favorite comfort meals is a good BBQ chicken salad, so enjoy this "healthy" version. Ingredients:
Cook the corn first. I cooked my corn in the oven at 450 degrees. Wrap the corn in aluminum foil and put on a tray and cook for 20-25 minutes while you are prepping the salad. Chop up the romaine and fill in a large bowl. Cut the chicken up and add one cup (or more if you want) into a separate bowl. Add the bbq sauce and toss. Cut the cucumber, onion, avocado and tomato and add to the lettuce. Add the beans. When the corn is done, use a knife and cut the sides of the corn to add to the salad. Once everything is together, add the chicken and then the ranch. Add cheese and toss. I served with a side of Brazilian cheese bread Pao De Queijo
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Right when I thought my life was slowing down a little bit, it suddenly has sped up faster than it was before. I'm not sure if this is a good or bad thing, but I'm happily embracing every moment and trying to learn how to BREATHE. Am I behind on school work? Yes. Am I behind on gym time? Yes. Am I behind with catching up with loved ones? Big Yes! and sadly I've also been behind on my cooking!! But now it begins again. My little family has been traveling the last two weeks and we are finally getting settled back in. After lots of holiday eating and socializing and drinking, I'm getting back on track with healthy eating. So this meal is the perrrrrrrrrfect jump start to a crazy week. My husband said it was his fav dish he has had in a while. And I think so too :)
Ingredients
First roll the chicken into small 1 inch balls. I made around 12-13 with mine. Put on a tray and put to the side. In a small bowl combine 2 tablespoons of sesame oil, soy sauce, fish sauce, honey and add the lemongrass. Put to the side. With the remaining 2 tablespoons of sesame oil, add to a large skillet. Add the sweet potato noodles and cook for about 5 minutes. Add salt and pepper. Put to the side. In a skillet, add the chicken and cook. Turn every minute or so. Around 5-7 minutes. In the last minute add the sauce and let it cook and thicken. Turn off heat and place to the side. In a saucepan, add the chicken broth and chili sauce. I like my soup a little more spicy, so I added a little more. Let it boil. Once everything is done, add the broth to a bowl and add the noodles and chicken. Add carrots, cucumber, mango for topping. You can also add ginger, cilantro and fresno chili! |
Hola!My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree Archives
October 2019
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